Some words:
Like a traditional northen greek I love the pies either with cheese, or minced- meat, or with cream. But I have a particular weakness in the mince-meat filed pastry and the authentic northen smell and taste. Just a dream ...
Materials:
12 leaves Beirut or crust
500 g mixed minced meat (beef-mutton)
2 large onions
6 min leeks
2 cloves garlic
1 pinch nutmeg
1 pinch sugar
salt pepper
4 tablespoons olive oil
1 wine glass of white wine
1 egg yolk
1/3 cup of coffee milk (espresso)
Execution:
1. Clean and cut the onions into rings (not thin).
2. Clean and cut leeks into rings (and green).
3. Clean and pluck the garlic.
4. In a frying pan with a lid put olive oil and fry the mince until it changes color, I add salt and peper and also the sugar (my temperature is moderate). Throw the onion, leek and garlic in the pan. Stir for a while and quench with wine. Add the nutmeg, taste and add salt or pepper if necessary. Close the lid for 5 minutes only.
5. Open the lid, strengthening the heat for a while so all the fluids evaporate. Turn off the heat.
6. Take thebaking pan of your oven and put some oil making sure that it went well to all the bottom and the sides.Preheat the oven on 200 degrees C
7. Open the pastry sheets and cover the botom of the pan with seven sheets one on top of the other (don't forget to brush oil on each sheet. But not much)
8. Throw the stuffing (after is cool) an level with a spatula to go everywhere.
9. Cover over with the remaining 5 pastry sheets exactly the same way we did before by brushing with oil in between. Mix well the yolk in the milk and brush very well the top pastry sheet .
10. Bake at 180 degrees about half an hour. Before you pull out just make sure that underneath has browned so ... the pie is ready!!!!!
Good luck!
Secrets of success:
The stuffing should be cold because if you put it warm over the pastry sheets they will not be crunchy. Fry the mince first rather than onions and leeks because if you do it the other way around we are going to loose all liquids from the onions and leeks so we loose taste.